Dietary fiber

Fibers are vegetable substances which are not broken down by the enzymes in the human digestive tract. They pass through the small intestine and arrive intact in the large intestine. Although they have no calorific value, fibers are essential to proper, regular digestion.
Fibers are divided into three categories:
-cellulose,
-polysaccharides (hemicellulose, pectin, gums and mucilage)
-and lignin.

According to their use and their capacity for water absorption, they may be separated into two groups: soluble and insoluble fibers.

Soluble fibers:
Present in varying percentages in:
-fresh fruit (plums, bananas, apples, pears, citrus fruits)
-vegetables and pulses (carrots, potatoes, broccoli, beans, lentils, chickpeas)
-in some grains (corn, barley, oat bran, rye)
Upon contact with water, soluble fibers form a viscous gel which cause the stomach to empty more slowly, meaning that nutrients less quickly absorbed.
They slow down sugar absorption, regulate blood sugar levels by trapping glucose, and reduce insulin secretion. A considerable solution for diabetics (1).
They reduce fat absorption, making them a helpful addition to weight-loss diets, and decrease blood concentrations in bad cholesterol (LDL), making a fiber-rich diet a key factor in the prevention of cardiovascular disease (3, 4).
An increase in soluble fiber intake should be done progressively to prevent unpleasant side effects such as flatulence and bloating.
It should be part of a diet rich in zinc, copper, iron, and vitamin B, as fibers reduce absorption of these vitamins and minerals.

Insoluble fibers:
They are present essentially in wheat bran (external seed envelope), the food with the highest insoluble fiber content, grains, and whole-grain breads
Insoluble fibers increase stool weight and volume as they swell with water, which activates intestinal transit and prevents constipation, diverticulosis and haemorrhoids.
They also reduce the risk for colon cancer by limiting faecal matter contact with the intestinal walls (2).
They add a welcome contribution to diets, in which insoluble fibers are used indirectly as appetite suppressants by increasing the feeling of fullness.
For a maximum effect, an increase in insoluble fiber consumption should be accompanied by added water intake.

Our wheaten fiber is a white, micro-fine dietary fiber which is made from the wheat plant using a special production process. Its multi-functional and physiological properties make it the perfect choice for a wide range of applications in the Food Industry.
Wheaten fibers can be used as ingredients by being added to all other foods, such as: sausages, hams, etc. Provided that no other special instructions have to be observed due to the composition of these foods.